Chocolate Orange Pinecone Cupcakes Recipes

Steps:

• To make the cupcakes: mix the chocolate cake mix according to package instructions, substituting orange juice for the water. Toss the chocolate chips with the flour. Fold the chocolate chips and the candied orange peel into the chocolate mixture. Line the muffin pan with the cupcake liners. Fill and bake the cupcakes according to package instructions. Let the cupcakes cool for 1 hour on a wire rack before frosting.
• To make the frosting: combine all the ingredients except the candied orange peel in a medium bowl. Using a hand mixer, beat until smooth, about 2 minutes. Using a small spatula, place about 1 tablespoon of frosting on top of each cupcake. Top with a small sprinkle of candied orange peel.

Steps:

• In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange zest and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick)., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with dark (black or dark brown) cupcake liners.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. (Do not skimp on the creaming time!) Add the sour cream, orange zest and vanilla and beat until well combined. Add the egg whites in two batches, mixing until well combined after each addition. Scrape down the sides and bottom of the bowl as needed to be sure all the ingredients are well incorporated.
• Combine the flour, baking powder and salt in a separate large bowl and whisk together. Combine the milk and orange juice in a measuring cup.
• Add half the dry ingredients to the batter and mix until well combined. Add half the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides and bottom of the bowl as needed to be sure all the ingredients are well incorporated. Add the last of the milk mixture and mix to combine, being sure not to overmix.
• Use an ice cream scoop to fill the cupcake liners three-quarters of the way to the top. Bake until a toothpick inserted in the center of a cupcake comes out with a few crumbs sticking to it, 15 to 17 minutes. Allow to cool for 2 to 3 minutes, then remove to a cooling rack to finish cooling completely.
• For the rum marshmallow filling: Add the marshmallow creme to a medium bowl. Stir in the rum until well combined. Transfer the filling to a disposable pastry bag.
• For the frosting: Put the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until light and fluffy. Add the vanilla and salt and beat until combined. Add the cocoa powder and beat on low speed until combined. Add half the powdered sugar and half the milk. Beat on low speed until the ingredients are moistened, then turn the mixer to high and beat until well incorporated. Add the remaining powdered sugar and another 2 tablespoons milk; mix on low again until the ingredients are moistened, then turn the mixer to high and beat until fluffy. (This is a thick icing; if you prefer a thinner consistency, add more milk one tablespoon at a time until you reach your desired thickness.)
• Use a paring knife to cut a small plug out of the center of the top of each cupcake, saving the cake plugs. Cut the tip from the pastry bag with the filling and fill the center of each cupcake with a small amount of marshmallow filling. Trim the bottoms of each cake plug and use to seal the holes in each cupcake.
• To decorate: Frost each cupcake with the frosting, using an offset spatula to smooth the tops. Arrange the cupcakes next to each other with their edges touching in a 4-by-6 grid on a large cake board or platter.
• Line a baking sheet with parchment paper. Roll out the green gum paste to about 1/8-inch thick and cut twenty-four 1-inch squares. Place on the lined baking sheet and let dry 15 minutes. Roll out the blue gum paste and cut four 2-inch teardrops; place on the lined baking sheet and let dry for 15 minutes. Repeat with each of the three remaining colors (pink, purple, red) to make a total of 12 more teardrops.
• Brush the top of each of the blue teardrops with a small amount of the alcohol, then sprinkle with blue edible glitter. Repeat with each of the colored teardrops, sprinkling each with its coordinating colored glitter. Use a small amount of alcohol to moisten the top half of a green square, then position a teardrop on top, pointy-side out, to look like a small lightbulb on a string of lights. Repeat with the remaining teardrops and squares. Let dry for a few minutes.
• Use an offset spatula to place a lightbulb on top of each cupcake, varying the colors and the direction they are pointing throughout the grid of cupcakes. Thread the licorice laces around, looping them and attaching them to lightbulb bases occasionally, to mimic a tangle of holiday lights.

Steps:

• Preheat the oven to 350°F (180°C).
• Line 12 standard muffin cups with paper liners.
• In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
• Sift the flour, baking powder, baking soda, and salt together into a bowl.
• Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
• In a large bowl, whisk together the eggs and granulated sugar until well combined.
• Whisk in the buttermilk and vanilla, then the dissolved cocoa.
• Whisk in the melted butter, then the dry ingredients.
• Using a tablespoon, divide the batter among the muffin cups filling each about half full.
• Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
• Let cool completely on a wire rack.
• Remove the cupcakes from the pan.
• To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
• Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
• Beat in the melted chocolate until combined.
• Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
• Refrigerate the cupcakes until 30 minutes before serving to set the frosting.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix flour, 1/2 cup plus 2 tablespoons sugar, and baking powder together in a food processor. Add butter and pulse until combined.
• Whisk milk, melted dark chocolate, and egg together in a measuring cup. Stir chocolate mixture into the flour mixture until just combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.
• Heat orange juice and remaining 3 tablespoons sugar together over low heat until sugar has dissolved, 3 to 4 minutes. Carefully spoon orange juice mixture over warm cupcakes and set aside to cool completely, 15 to 30 minutes more.
• Beat 1/2 cup plus 1 tablespoon butter together in a bowl using an electric mixer until light and fluffy. Carefully stir in confectioners' sugar and continue to beat for 5 minutes. Beat in milk, melted white chocolate, and orange zest.
• Decorate cooled cupcakes with icing.
• Cut orange-flavored chocolate into shavings using a sharp knife or a vegetable peeler and use to decorate cupcakes.

Steps:

• Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
• Juice the orange, reserve for the cake mix.
• Pre heat oven to 350°F (175°C). In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
• Place the orange cups into a muffin tin and fill with ¼ cup (60 g) of the chocolate batter.
• Bake 25 minutes.
• In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
• Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.
• Enjoy!

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
• Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
• Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla and orange peel. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In large bowl, mix butter and melted chocolate until blended. Stir in powdered sugar. Beat in 2 teaspoons vanilla and 2 tablespoons orange juice until smooth. If necessary, beat in additional orange juice, 1 teaspoon at a time, until frosting is spreadable. Spread frosting on cooled cupcakes.
• Cut each orange slice candy horizontally in half; cut each half equally into 6 pieces. Garnish each cupcake with 3 pieces of candy.